Homemade Peach Ice Cream

Angela Gray


This is the perfect summertime treat and is a favorite of my family's. The blender does all the work for you in this easy recipe. I really like this recipe because it is healthier than most ice creams because you use evaporated milk and 2% milk instead of the higher in fat whipping cream called for in most ice cream recipes. I have never substituted other fruits or berries with this but I am going to try it with blackberries as soon as mine are ripe ! I will let you know how it turns out...


★★★★★ 1 vote

15 Min
35 Min
No-Cook or Other


  • 4
    eggs ** i use pasterized for safety reasons** and egg substitute works just fine !
  • 2 c
  • 2
    12-oz cans of evaporated milk
  • 1 qt
    fresh peaches
  • ·
    2% milk
  • ·
    rock salt if using old-fashioned method

How to Make Homemade Peach Ice Cream


  1. Beat eggs (always use large) in a blender till just blended. Don't over do it, you will blend more in a sec.
  2. Add sugar and 2 cans of evaporated milk. Don't blend just yet, be patient.
  3. Peel, pit and slice peaches.
  4. Add peaches to the egg, evapo. milk and sugar mixture.
  5. Finish filling the blender almost to the top with the 2% milk. Blend well.
  6. Freeze in ice-cream maker according to the manufacture's instructions.
  7. **Sometimes I peel some extra peaches and chop them to put on top of the ice-cream.

Printable Recipe Card

About Homemade Peach Ice Cream

Main Ingredient: Dairy
Regional Style: Southern

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